How do i cook my steak to be hard core juicy/tasty/flavoursome?!
Sooo juicy it's like biting into a water baloon(well only if it doesn't sacrifice taste)
Beef steaks of course and i love medium rare but i know i can get it to be more juicy but i don't know how! Www@FoodAQ@Com
Beef steaks of course and i love medium rare but i know i can get it to be more juicy but i don't know how! Www@FoodAQ@Com
Answers:
k here goes
the professional method
tenderness comes from one area of cow
the part that doesnt do much work the ribcage!. look for nice fat marbling
the trade off for tenderness and juiciness is FLAVOR!. that comes from the hardworking muscles and they are tougher!.
new york strip and tbone are both good but
tbone is harder to get as thick as you want
go for 1!.5 inches thats plenty
a new york strip that thick would be a 12 to 16 ouncer i cut mine and get two 8 ouncers but you do what you want
before you leave for work marinate(in the fridge) in veg oil and fresh garlic, thyme and pepper and a bay leaf !. that really accents the meat flavor well without adding any overpowering flavour of its own
and when you come home just add salt and let it come to room temp for 10 minutes and its ready for the BBQ
DO NOT add salt or acidic juices to any meat for more than twenty minutes before you are ready to cook it because they will chemically cook (cure) it and make it tough
pre heat first THEN clean grill when its hot (WAY EASIER) then rub grill down with paper towel with some oil on it!.
when the grill is smoking hot put the steak on!. close the lid for faster cooking if you have a temp gauge you are looking for 350-400
and wait for the char lines to form in one direction
then turn it 90 dgrees to one side for cross hatches (!.about 2 more minutes then flip!. do the same on the other side!.
the bbq flavor is IN THOSE GRILL LINES be patient!. that first side will be your presentation side
if you want sauce on it then put it on when its nearly cooked on both sidest!. you dont want to flip too many times because the juice rises to the top and evaporates as soon as it hits the grill again!.
put the sauce on the cooked side and flip only once more
dont apply the sauce at the beginning because its bitter when it burns!.you just want to singe it slightly 30 seconds max
it is done when it resists your touch slightly
doneness test:
relax your hand
locate the tender triangle spot between your thumb and forefinger!. that is raw meat press down on it to see how it feels
now firmly press your thumb to you baby finger and touch the same spot its a bit tighter thats rare
third finger tighter still thats medium rare
middle finger is medium and
first finger is well done!.
DO NOT CUT INTO IT
remove from heat and cover in foil for five (5) minutes and let the juices settle or they will run out onto your plate and the first bite will be great but the rest will not be as juicyWww@FoodAQ@Com
the professional method
tenderness comes from one area of cow
the part that doesnt do much work the ribcage!. look for nice fat marbling
the trade off for tenderness and juiciness is FLAVOR!. that comes from the hardworking muscles and they are tougher!.
new york strip and tbone are both good but
tbone is harder to get as thick as you want
go for 1!.5 inches thats plenty
a new york strip that thick would be a 12 to 16 ouncer i cut mine and get two 8 ouncers but you do what you want
before you leave for work marinate(in the fridge) in veg oil and fresh garlic, thyme and pepper and a bay leaf !. that really accents the meat flavor well without adding any overpowering flavour of its own
and when you come home just add salt and let it come to room temp for 10 minutes and its ready for the BBQ
DO NOT add salt or acidic juices to any meat for more than twenty minutes before you are ready to cook it because they will chemically cook (cure) it and make it tough
pre heat first THEN clean grill when its hot (WAY EASIER) then rub grill down with paper towel with some oil on it!.
when the grill is smoking hot put the steak on!. close the lid for faster cooking if you have a temp gauge you are looking for 350-400
and wait for the char lines to form in one direction
then turn it 90 dgrees to one side for cross hatches (!.about 2 more minutes then flip!. do the same on the other side!.
the bbq flavor is IN THOSE GRILL LINES be patient!. that first side will be your presentation side
if you want sauce on it then put it on when its nearly cooked on both sidest!. you dont want to flip too many times because the juice rises to the top and evaporates as soon as it hits the grill again!.
put the sauce on the cooked side and flip only once more
dont apply the sauce at the beginning because its bitter when it burns!.you just want to singe it slightly 30 seconds max
it is done when it resists your touch slightly
doneness test:
relax your hand
locate the tender triangle spot between your thumb and forefinger!. that is raw meat press down on it to see how it feels
now firmly press your thumb to you baby finger and touch the same spot its a bit tighter thats rare
third finger tighter still thats medium rare
middle finger is medium and
first finger is well done!.
DO NOT CUT INTO IT
remove from heat and cover in foil for five (5) minutes and let the juices settle or they will run out onto your plate and the first bite will be great but the rest will not be as juicyWww@FoodAQ@Com
A marinade could work but that will make your meat taste like whatever marinade you use!. That can be good, but it sounds like you're after pure beefy goodness!.
The first step is to select your cut!. You want something from the chuck or the round here!. Consult the diagram in the sources: anything from muscle groups on the animal that don't do a lot of work (like the cow's shoulders) is going to be much more tender than the legs or other muscles that get a heavy workout!.
The rule for moisture is, the faster and more evenly you cook it the moister it will be!. Cooking is a constant evaporative process, and so low and slow cooking will leave you with a piece of shoe leather!. A really good method for doing this is a cast iron skillet!.
Get your meat ready to go!. When the time comes, you don't want to be trying to free it from a celophane prison!. Have it on a platter or plate and be ready before you start cooking!. If you want, you can put a little bit of kosher salt on the outside to help form a nice crust!.
If you went with the cast iron, then get your oven screaming hot and put the skillet in there for about ten minutes (do NOT do this with a regular teflon coated frying pan though)!. The idea is to start the pan as hot as you can when the meat hits it!. So, get your burner hot and ready, then take the skillet out of the oven and put it on the burner!. Put the meat in there immediately!. If you didn't use cast iron, then just get the pan as hot as you can before you start!.
Give the steak about three minutes on each side, then stick it on a plate!.
Now, here's the most important part!. Do not, for any reason, cut into that steak for five minutes!. When you heat a piece of meat to that kind of temperature, all the juices inside it get to be under an enormous pressure!. If you cut into the meat right now, then all the juciness you're after is going to be a pool on the plate instead of a mouthful of love!. That doesn't mean that thing has to freeze, though, so put a square of aluminum foil tightly over the top of it!.
After the five minutes are up and the juices have redistributed, you are good to enjoy!Www@FoodAQ@Com
The first step is to select your cut!. You want something from the chuck or the round here!. Consult the diagram in the sources: anything from muscle groups on the animal that don't do a lot of work (like the cow's shoulders) is going to be much more tender than the legs or other muscles that get a heavy workout!.
The rule for moisture is, the faster and more evenly you cook it the moister it will be!. Cooking is a constant evaporative process, and so low and slow cooking will leave you with a piece of shoe leather!. A really good method for doing this is a cast iron skillet!.
Get your meat ready to go!. When the time comes, you don't want to be trying to free it from a celophane prison!. Have it on a platter or plate and be ready before you start cooking!. If you want, you can put a little bit of kosher salt on the outside to help form a nice crust!.
If you went with the cast iron, then get your oven screaming hot and put the skillet in there for about ten minutes (do NOT do this with a regular teflon coated frying pan though)!. The idea is to start the pan as hot as you can when the meat hits it!. So, get your burner hot and ready, then take the skillet out of the oven and put it on the burner!. Put the meat in there immediately!. If you didn't use cast iron, then just get the pan as hot as you can before you start!.
Give the steak about three minutes on each side, then stick it on a plate!.
Now, here's the most important part!. Do not, for any reason, cut into that steak for five minutes!. When you heat a piece of meat to that kind of temperature, all the juices inside it get to be under an enormous pressure!. If you cut into the meat right now, then all the juciness you're after is going to be a pool on the plate instead of a mouthful of love!. That doesn't mean that thing has to freeze, though, so put a square of aluminum foil tightly over the top of it!.
After the five minutes are up and the juices have redistributed, you are good to enjoy!Www@FoodAQ@Com
for medium rare:heat the fry pan to very hot&cook steak for no longer than 3-4mins on each side(depending on size)that's it!.BUT here's the trick to a juicy piece of meat no matter how long you cook it!.!.!.!.and that is to remove it from pan to a plate cover with foil&let it rest for at least 1/2 of the cooking time,this allows the meat to relax&the juices to be absorbed back into the meat as opposed to oozing out!.
It's all about the resting!.Www@FoodAQ@Com
It's all about the resting!.Www@FoodAQ@Com
Medium rare rocks!.
Maybe you could try grilling at a slightly lower temperature and then cook for a bit longer - perhaps that would lock in the juices!.
If you're broiling your steak in the oven, you could sear it on top of the stove first!.Www@FoodAQ@Com
Maybe you could try grilling at a slightly lower temperature and then cook for a bit longer - perhaps that would lock in the juices!.
If you're broiling your steak in the oven, you could sear it on top of the stove first!.Www@FoodAQ@Com
Tenderize it ALOT (beat it with the hammer thing :P )
Marinate it over night in your favorite sauce
Cook It up RARE
Thats My Favoriteee type of steakk : )Www@FoodAQ@Com
Marinate it over night in your favorite sauce
Cook It up RARE
Thats My Favoriteee type of steakk : )Www@FoodAQ@Com